Creamy Broccoli Flan is an easy and delicious recipe, ready in just a few minutes. These delicious vegetarian flans are made with a blended mixture of blanched broccoli florets, eggs , grated Parmesan cheese, milk, salt, and ground pepper. Baked in a bain-marie, they are then garnished with a drizzle of cheese sauce, pine nuts, and rosemary sprigs.
The result will be a simple yet refined dish, ideal as an appetizer or as a delicious side dish for lunch or dinner with guests.
If you like, you can finish the tarts with a Gorgonzola fondue or a Parmesan cream, you can replace the pine nuts with chopped hazelnuts or chopped walnut kernels or, for a more savory result, you can mix the grated Parmesan with the pecorino.
Ingredients
How to Make Creamy Broccoli Flan
To prepare the broccoli flan, first divide the broccoli into florets, then rinse them carefully and blanch them in lightly salted boiling water for 7-8 minutes, or until tender.
To prepare the broccoli flan, first divide the broccoli into florets, then rinse them carefully and blanch them in lightly salted boiling water for 7-8 minutes, or until tender.
Then drain the broccoli and let them cool.
Then drain the broccoli and let them cool.
Transfer the blanched broccoli, now lukewarm, into a large bowl.
Transfer the blanched broccoli, now lukewarm, into a large bowl.
Pour the milk.
Pour the milk.
Add the grated parmesan cheese and season with salt and pepper.
Add the grated parmesan cheese and season with salt and pepper.
Shell the eggs.
Shell the eggs.
Blend the ingredients with an immersion blender.
Blend the ingredients with an immersion blender.
At the end you should obtain a smooth puree.
At the end you should obtain a smooth puree.
Distribute the creamy mixture prepared inside the individual aluminum molds, taking care to leave about 1/2 cm from the edge.
Distribute the creamy mixture prepared inside the individual aluminum molds, taking care to leave about 1/2 cm from the edge.
Place the paper cups in a baking tray and pour in water until the moulds are 2/3 full, then cook the flans in a bain-marie in a preheated oven at 392°F/200°C for about 20 minutes.
Place the paper cups in a baking tray and pour in water until the moulds are 2/3 full, then cook the flans in a bain-marie in a preheated oven at 392°F/200°C for about 20 minutes.
Turn the cakes out onto a serving plate, then pour a little cheese sauce over the top, garnish with pine nuts and rosemary needles, bring to the table and serve. Enjoy!
Turn the cakes out onto a serving plate, then pour a little cheese sauce over the top, garnish with pine nuts and rosemary needles, bring to the table and serve. Enjoy!
Storage Instructions
If you have any leftovers, the broccoli flan can be stored in the refrigerator, in an airtight container, for up to 1 day.
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